Chef David Chang’s Sydney restaurant, Momofuku Seiobo has debuted its new tasting menu.
Created by executive chef Paul Carmichael – formerly the executive chef of Momofuku M Pche in New York City – and his culinary team, the new menu comprises a multi-course offering that draws inspiration from Australian ingredients and the diverse backgrounds of the restaurant's culinary team.
Carmichael says that when he first arrived in Australia, he focused on acclimating to Sydney and Australian ingredients, both of which influenced the development of the new tasting menu.
Carmichael is joined by Veronica Trevizo, formerly a development chef for the Momofuku Lab and sous chef at Momofuku Noodle Bar (New York), who has also relocated to Sydney to assume the position of sous chef at Seiobo.
“When I first arrived, I took the time to get to know the city, the culture, and the cuisine,” says Carmichael.
“Having access to new ingredients and the invitation to be creative in a new space has been a unique opportunity. I'm just excited for our guests to experience the menu that our team has been working so hard to create. It is truly a collaborative menu inspired by Australian ingredients. I am still learning about all that Sydney has to offer and really look forward to being a part of the culinary community.”
Previous head chef of Momofuku Seiobo, Ben Greeno departed the restaurant earlier in the year, leading to the appointment of Carmichael in April.
Sydney restaurant group, Merivale, nabbed Greeno in February for its new venture in Paddington, with Hemmes telling Good Food, "Ben's an incredible talent … Arguably one of the best chefs in the country, if not the world. It's wonderful [to] see such talent wanting to do accessible, casual food."
Carmichael has been part of the Momofuku group since 2010.